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Thanks for your advice. I used the MM to start the smoker. Took the meat out of fridge quickly applied the rub then put in the smoker. Let the meat slowly come to temp. with the smoker. Plenty of smoke. Since I am using a Stoker I don’t open the smoker for several hours once I get it...

The last two times I have smoked brisket I have not gotten much of a smoke ring. It was not the best I have ever done, but was good in respect to flavor and moistness. The one thing I was doing different was using a clay pot base inside the Brinkman charcoal pan instead of water. Also using...

I have an apple tree that had to be cut down due to the ice storm this last winter. I cut it up and put it inside a shed to dry. How long will I have to let this wood dry before I can use it?

I am going to smoke a brisket, pork butt, and whole chicken this weekend. Is it going to be ok to put the chicken on the top rack with the pork and the brisket on the bottom rack or do I need to find another place to cook the chicken. I have never done a whole chicken before. Any sugestions...

I was once told that you don't want to smoke the whole time that you are cooking. The person that told me this said that after the internal temp. of the meat reached a certain point the smoke would start to take on a bitter taste. Has anyone know anything about this and what kind of internal...